1. Chapter 9
Nutrition and Diets

2. 9:1 Fundamentals of Nutrition
Most people know there is a fundamental relationship between food and good health
Many do not know what nutrients are needed
Many are not able to choose proper foods for optimum health

3. Fundamentals of Nutrition (continued)
Nutrition: all body processes relating to food
Nutritional status: state or condition of one’s nutrition
Role of nutrition in physical, mental, emotional, and psychological affects

4. Effects of Good Nutrition
Healthy appearance
Good attitude
Proper sleep and bowel habits
High energy level
Enthusiasm and freedom from anxiety

5. Effects of Poor Nutrition
Diseases or conditions prevented or delayed through good nutrition
Hypertension – HBP caused by excess amount of fat or salt
Atherosclerosis – narrowing of the arteries caused by accumulation of fat in the inner surface – High diet of saturated fats
Osteoporosis – porous (weak) bones – caused by loss of calcium, magnesium or vitamin D
Malnutrition – poor nutrition caused by poor diet or illness. Lead to fatigue, depression, poor posture, poor complexion, lifeless hair, irritability, tooth loss poor complexion, lifeless hair, irritability reduced mental abilities, death– Over or under weight.

6. 9:2 Essential Nutrients Chemical elements are found in food
Used by the body to perform many different body functions
Nutrients are divided into six groups
Carbohydrates
Lipids (fats and oils)
Proteins
Vitamins
Minerals
Water

7. Carbohydrates Carbs – major source of readily usable energy
Quicker source of energy than proteins & fats
Also provide heat
Also called starches & sugars
Bread, cereal, pasta, potatoes, corn, beans, grains, fruit , sugar & syrups
Cellulose – aka fiber – it is indigestible
Provides bulk in the digestive tract and causes regular bowel movements

8. Lipids , Fats & Oils Triglycerides – Fats & fatty acids
Phospholipids – (lecithin)
Sterols (cholesterol)
Most concentrated form of stored energy but harder to use than carbs, temperature insulation, cushion organs & bones, aid in absorption of fat- soluable vitamins
Butter, oils, cream, fatty meat, cheeses, egg yolk.

9. Cholesterol
Sterol lipid found in the body cells and animal products
Used to produce
1. Steroid hormones – communication to growth, development and reproduction and emotion
2. Vitamin D – Used in calcium absorption
3. Bile acids – Used in digestion of fat
High amounts lead to plaque buildup aka atherosclerosis then HBP, Myocardial Infarction (Heart Attack), Stroke (loss of O2 to the brain)

10. Lipids , Fats & Oils Saturated – solid at room temp
Bad kind. Meat, eggs, whole milk, butter, cheese
Unsaturated or poly – soft or oily at room temp
Better fats. Veg oil, fish, peanuts
HDL – High Density Lipoprotein – Good
LDL – Low Density Lipoprotein – Bad
Both are carrier molecules for cholesterol

11. Proteins
Building & repairing tissue also regulate body functions & provide energy & heat
22 Building Blocks called Amino Acids
9 of these essential to life
Meat, fish, milk cheese & eggs – Complete
Beans, peas, nuts & corn - Incomplete

12. Vitamins
Organic compound essential to life
Metabolism, tissue building, regulation of body processes & Allows the body to use energy from food
Too little or too much can cause poor health
Water-Soluble – Dissolve in water
Fat Soluble -Dissolve in Fats

13. Vitamins Fat Soluble Vitamins
Vitamin A – Growth, Development, Healthy Eyes
Vitamin D – Growth, regulates calcium & phosphorus absorption & metabolism
Vitamin E – Protection of cell structure
Vitamin K – Normal clotting of blood

14. Vitamins Water- Soluble Vitamins B1, B2, B6, B12 – Metabolism,
Niacin – Metabolism, Healthy Skin, nerves & digestive tract
Vitamin C – Healthy gums, formation of collagen, aids in healing, aids in absorption of Iron.
Folic Acid – Protein metabolism, mature red blood cells, formation of hemoglobin, synthesis of DNA.

15. Special Vitamins
Antioxidants – protect the body from Free Radicals – charged particles formed oxygen being used for metabolism that cause cell, tissue or DNA damage

16. Minerals Inorganic elements that aid the body Regulate body fluids
Assist in body functions
Contribute to growth
Aid in building tissues

17. Minerals Calcium – Bones, Heart, Muscle function
Phosphorus – Acid – Base Balance
Magnesium – Red Blood cells, muscles & nerves
Sodium – Fluid Balance, Glucose absorption
Potassium – Regular Heart rhythm & contraction of muscles
Iron – Formation of Hemoglobin in Red Blood Cells

18. Water Solvent of Life Essential for digestion
Makes up most of blood plasma
Cytoplasm of Cells
Helps body tissues absorb nutrients
Moves waste material thru the body
Need to drink 6-8 glasses per day

19. 9:3 Utilization of Nutrients
Digestion – Process of breaking down food into smaller parts
Mechanical
Chemical
Absorption – nutrients travel via blood into cells of the body
Metabolism – nutrients being used
Excretion – Get rid of waste
Peristalsis – rhythmic wavelike motion of muscles used to move food along

20. Digestion Mouth – physical breaking down food
Salivary Glands- chemical breaking down food
Esophagus – move food along
Stomach – Hydrochloric Acid breaks down protein
Liver – Produces Bile (used to break down fat)
Gallbladder – Stores and Concentrates bile
Pancreas – relapses enzymes, break down compounds
Small Intestine Absorbs most nutrients for the body
Large Intestine – Absorbs water, nutrients, excretion

21. 9:4 Maintenance of Good Nutrition
Good nutrition is the best way of achieving and maintaining good health
Balanced diet/My Pyramid (See Figure in text pg. 267)
If food is not appealing, people will not eat it even if it is healthy; consider variety, taste, color, aroma, texture, and general likes and dislikes

22. Guidelines for Good Eating Habits
For a 2000 calorie diet. (recommended for most people) A Variety of foods (See Table 9-4 in text) of the Pyramid + Exercise
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23. Guidelines for Good Eating Habits
1. Find a balance between food and all physical activity 2. Limit fats, saturated fat, and cholesterol 3. Nutritionally rich foods 4. Don’t sugarcoat it 5. Reduce salt 6. Choose foods high in potassium 7. Check food labels and calculate 8. Remember that alcohol can be harmful to your health

24. Food Habits Affect Nutrition
Habits can be based on cultural or religious beliefs
Unusual habits are not necessarily bad; must be evaluated
Suggesting changes takes tact, patience, and imagination
Difficult to change since most are formed in childhood; change takes place over time

25. 9:5 Weight Management Weight in relation to height for
Males First 5 feet 106 lbs. then 6 lbs. per every 1 inch
Females – 5 feet 100 lbs. then 5 lbs. per every 1 inch
Large-boned individuals
Small-boned individuals
Body mass index (BMI) helps to determine healthy weight range
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26. Weight Management (continued)
Underweight individuals are more likely to have nutritional deficiencies
Causes and treatment
Overweight and obesity
Uncontrolled obesity puts a person at higher risk for health problems
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27. Weight Management (continued)
Measuring food energy
Caloric requirements vary with each individual and the amount of physical energy expended
Energy use needs replacement
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28. Weight Management (continued)
Proper weight control leads to a long and healthy life
Gradual weight loss over time
Change in habits
Exercise
First consult with your doctor
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29. Weight Management (continued)
Guidelines for weight loss
Guidelines for weight gain
One to two pounds per week is the safest way to lose or gain weight
Dietary guidelines by the USDA are recommended for weight management

30. 9:6 Therapeutic Diets
Modification of normal diet used to improve specific health condition
Normally prescribed by physician and planned by dietitian
May change nutrients, caloric content, and/or texture
May seem strange and even unpleasant to patient

31. Regular or Standard Diet
Balanced diet
Usually used for ambulatory patients
May have slight calorie reduction
Decreased or omitted: rich desserts, cream sauces, salad dressings, and fried foods

32. Liquid Diets Clear and full liquids Liquid foods at body temperature
Clear: carbohydrates and water
Full: clear liquids plus other liquids
Uses such as the following: surgery, digestive problems, to replace lost fluids, and in preparation for X-rays of the digestive tract

33. Soft Diet Similar to a regular diet, but foods are easy to digest
Avoid meat, shellfish, coarse cereals, spicy foods, rich desserts, fried foods, raw vegetables, fruits, and nuts
Uses: after surgery, patients with infections, digestive disorders, and chewing problems

34. Diabetic Diet
Used for patients with diabetes mellitus who often take insulin
Exchange lists are used to choose foods on exchange lists
Avoid sugar-heavy foods

35. Calorie-Controlled Diets
Low-calorie—used for patients who are overweight; avoid or limit high-calorie foods
High-calorie—used for patients who are underweight, have anorexia nervosa, hyperthyroidism, or cancer

36. Low-Cholesterol Diet Restricts foods containing cholesterol
Used for patients with atherosclerosis and heart disease
Limit foods high in saturated fats

37. Fat-Restricted Diets Also called low-fat diet
Used for patients with gallbladder and liver disease, obesity, and certain heart diseases
Avoid foods high in fat

38. Sodium-Restricted Diets
Otherwise known as low-sodium or low-salt diets
Used for cardiovascular diseases, kidney disease, and fluid retention
Avoid or limit addition of salt; avoid salt-rich foods

39. Protein Diets
Protein-rich foods such as meats, fish, milk, cheese, and eggs
High-protein for children and adolescents for additional growth, pregnant or lactating women, surgery, burns, fevers, infections
Low-protein for certain kidney or renal diseases and allergic conditions

40. Bland Diet
Easily digested foods that do not irritate the digestive tract
Used for patients with ulcers, colitis, and other digestive diseases

41. Low-Residue Diet Eliminate or limit foods high in bulk and fiber
For patients with digestive or rectal diseases such as colitis or diarrhea

42. Other Therapeutic Diets
Other diets may be ordered that restrict or increase certain nutrients
Check prescribed diet and ask questions if foods seem incorrect
Include patient’s likes if allowed
If patient refuses foods on diet, this will not contribute to good nutrition